Healthy Carrot Cake Oatmeal Bake -

5 from 2 votes

Healthy Carrot Cake Oatmeal Bake

This Healthy Carrot Cake Oatmeal Bake is a delicious, balanced, make-ahead breakfast that you can eat on busy mornings all week long. It's meal-prep and freezer-friendly!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Keyword: baked oatmeal, carrot cake oatmeal bake, dairy free, freezer friendly, meal prep breakfast

Servings: servings

Calories: 181kcal

Author: Shanna Hutcheson

Ingredients

1 cup mashed banana 2-3 medium, ripe
1 cup shredded carrots 2-3 large
2 eggs
1 cup unsweetened vanilla almond milk
2 Tbsp coconut oil melted and cooled (or melted butter/ghee)
1 tsp vanilla extract
2.5 cups old fashioned oats
6 Tbsp collagen powder or 1 scoop vanilla protein powder
1 tsp baking powder
1/2 tsp cinnamon more on top
1/4 tsp nutmeg
1 Tbsp ground flaxseed
1/4 tsp salt
1/3 cup chopped pecans optional
1/3 cup dark chocolate chips optional

Instructions

Preheat oven to 350 degrees F. Spray a 9×13 pan with nonstick cooking spray.
Wash and peel carrots, cut into 2-3 inch chunks, and add to food processor. Pulse until finely shredded.
In a large bowl, mix together mashed banana, eggs, almond milk, shredded carrots, coconut oil and vanilla until mostly smooth.
Next, add in rolled oats, collagen or protein powder (if using), baking powder, cinnamon, ground flaxseed and salt until well combined.
Lastly, gently fold in chopped walnuts and dark chocolate chips.
Pour mixture into prepared pan. Sprinkle cinnamon on top, to taste.
Bake for 25-35 minutes until edges start to become slightly golden brown. (Or until a knife inserted in the middle comes out clean.)
Serve warm with a tablespoon of almond butter on top, if desired.
Store leftovers in an airtight container in the refrigerator for 3-4 days, then transfer to freezer in gallon Ziploc bag or other freezer-safe container for up to 6 months.

Nutrition